Matar Kachori is a vegetarian Indian snack. It is a flaky, crispy, deep-fried pastry stuffed with spicy green peas filling. Follow my tips and tricks to make the best kachori each time. Be sure to watch the video!
About Kachori
Kachori has its origin in the state of Rajasthan, India. Today, it is a widely popular Indian snack and street food.
Usually, a kachori is made at home on festive occasions like Holi, Diwali, weddings , or other family get-togethers .
There are various savory kachori such as pyaaz (onion) kachori, khasta kachori, dal kachori , and then there sweet versions such as mawa kachori.
Matar Ki Kachori is one of my favorite kachori flavors. The spicy filling of fresh green peas is what makes this kachori recipe so unique.
Matar Kachori
My Tried & True Tips
First attempt at making Kachori can be intimidating if you’re a novice cook. But let me assure you, it is a simple process that can be easily perfected by practice.
Making a matar kachori involves two steps:
Step 1) Making the kachori dough
Step 2) Preparing the kachori filling
Perfect Dough: The dough for kachori does not take much time. Start with rubbing oil and flour nicely before adding water. This process needs most of your time and attention if you want a sweetshop like a kachori.
Both (flour and oil), when combined, must look like bread crumbs.
Always use ice-cold water to bind the dough . This will ensure flaky, crispy kachoris.
Resting the dough for 15 minutes after kneading is an essential step.
Perfect Filling: You can use either fresh or frozen green peas for the stuffing. If you use frozen peas, thaw them at room temperature before using them.
Ensure the pea mixture is nicely roasted and non-sticky before stuffing inside the kachori.
It is always advised not to overstuff the kachori with the filling. Otherwise, while folding, the outer crust will get pierced.
Frying Kachori: Make sure the oil is heated to the right temperature. Frying in less hot oil always results in oil-soaked, non-crispy kachori.
Watch Kachori Video
Serving Suggtion
Matar Kachori tastes best when piping hot, straight out of the frying pan. You can serve it as a teatime snack or a hearty Indian breakfast.
But a few side dishes always compliment the flavor and flakiness of a matar kachori. One of them is aloo ki sabzi, and the other is green chutney .
Apart from that, you can serve kachori like a chaat topped with a variety of sweet and spicy chutney, sweet curd, pomegranate, and fresh coriander.
More Green Pea Recipes
Matar Paneer
Matar Ki Ghugni
Matar Ka Paratha
Matar Poha (Chura Matar)
Semiya (Vermicelli) Upma
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
Ingredients For Dough:
- ▢ 1 Cup all-purpose flour (maida)
- ▢ ¼ teaspoon Salt
- ▢ ¼ Cup refined oil
- ▢ ¼ Cup ice cold water
Ingredients For Matar Filling:
- ▢ 1 Cup green peas (fresh or frozen)
- ▢ 2 tablespoon cooking oil
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ ¼ teaspoon asafoetida (hing)
- ▢ 1 tablespoon grated ginger
- ▢ Salt to taste
- ▢ ½ teaspoon turmeric powder
- ▢ 1 teaspoon red chilli powder
- ▢ 1 teaspoon coriander powder (dhaniya powder)
- ▢ 1 teaspoon mango powder (amchur)
- ▢ 1 tablespoon gram flour (besan)
- ▢ Oil for deep-frying
Instructions
How To Prepare Kachori Dough:
- To bind dough, mix the flour, salt and oil. Rub gently oil and flour between your fingers until bread crumb like consistency is achieved.
- Add the chilled water slowly, mixing with your fingers as you pour. Always add water in small portions
- Do not knead the dough too much. The dough should be soft yet firm. Cover the dough with a wet muslin cloth and let it rest for 20 – 30 minutes.
How To Prepare Kachori Filling:
- Meanwhile, prepare the filling for the kachori. Make a paste of peas in a mixer without using water.
- Heat oil in a pan over medium heat. Add cumin seeds, asafoetida, and ginger. Fry them over low heat for 2 – 3 minutes.
- Once seeds start crackling peas paste and fry over low heat till all the moisture is evaporated. Keep stirring at regular intervals to avoid burning of the masala.
- Add salt and spices. Mix nicely and cook the paste for another few minutes.
- At last, add gram flour, mix and cook for 5 – 7 minutes. Turn off the heat and allow the filling to cool down completely.
How To Make Matar Kachori:
- To shape the kachoris, divide the dough into equal small sized balls.
- Take one part of the dough and with your fingers shape it like a bowl. Leaving center little thicker than the edges.
- Place 1 teaspoon of pea filling in the center. Pull the edges of the dough and seal the filling. Make a ball again.
- Gently flatten the stuffed ball into about three inches in diameter with the pressure of your palm. Do not press the kachori too hard else the filling will start oozing out making holes in the outer cover. Similarly, prepare the remaining kachori.
- Heat the oil in a deep frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
- Fry kachoris on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides.
- Transfer them to a metal colander or sieve.
- Serve matar kachori warm with aloo ki sabzi or chutney.
Recipe Notes:
- Do not add use any water to grind the peas. If you are using frozen peas, thaw them at room temperature before using them for the stuffing.
- The kachori stuffing should be dry and non-sticky.
- Add the salt cautiously in filling because the dough also has some amount of salt.
- Do not press the kachori too hard while shaping else the filling will start oozing out making holes in the outer cover.
- Always fry kachori over low heat. If you fry Kachori over high heat, it will become dark brown from the outside but uncooked from the inside.
- Do not flip kachori again and again while frying.
- Matar Kachori remains fresh at room temperature for 1 – 2 days. Store them in an air-tight container.
Nutrition
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Matar Kachori Recipe
Equipment
- Mixing Bowl
- Stir Fry Pan
- Deep Frying Pan
Ingredients
Ingredients For Dough:
- 1 Cup all-purpose flour (maida)
- ¼ teaspoon Salt
- ¼ Cup refined oil
- ¼ Cup ice cold water
Ingredients For Matar Filling:
- 1 Cup green peas (fresh or frozen)
- 2 tablespoon cooking oil
- 1 teaspoon cumin seeds (jeera)
- ¼ teaspoon asafoetida (hing)
- 1 tablespoon grated ginger
- Salt to taste
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder (dhaniya powder)
- 1 teaspoon mango powder (amchur)
- 1 tablespoon gram flour (besan)
- Oil for deep-frying
Instructions
How To Prepare Kachori Dough:
- To bind dough, mix the flour, salt and oil. Rub gently oil and flour between your fingers until bread crumb like consistency is achieved.
- Add the chilled water slowly, mixing with your fingers as you pour. Always add water in small portions
- Do not knead the dough too much. The dough should be soft yet firm. Cover the dough with a wet muslin cloth and let it rest for 20 - 30 minutes.
How To Prepare Kachori Filling:
- Meanwhile, prepare the filling for the kachori. Make a paste of peas in a mixer without using water.
- Heat oil in a pan over medium heat. Add cumin seeds, asafoetida, and ginger. Fry them over low heat for 2 - 3 minutes.
- Once seeds start crackling peas paste and fry over low heat till all the moisture is evaporated. Keep stirring at regular intervals to avoid burning of the masala.
- Add salt and spices. Mix nicely and cook the paste for another few minutes.
- At last, add gram flour, mix and cook for 5 - 7 minutes. Turn off the heat and allow the filling to cool down completely.
How To Make Matar Kachori:
- To shape the kachoris, divide the dough into equal small sized balls.
- Take one part of the dough and with your fingers shape it like a bowl. Leaving center little thicker than the edges.
- Place 1 teaspoon of pea filling in the center. Pull the edges of the dough and seal the filling. Make a ball again.
- Gently flatten the stuffed ball into about three inches in diameter with the pressure of your palm. Do not press the kachori too hard else the filling will start oozing out making holes in the outer cover. Similarly, prepare the remaining kachori.
- Heat the oil in a deep frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
- Fry kachoris on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides.
- Transfer them to a metal colander or sieve.
- Serve matar kachori warm with aloo ki sabzi or chutney.
Video
Notes
- Do not add use any water to grind the peas. If you are using frozen peas, thaw them at room temperature before using them for the stuffing.
- The kachori stuffing should be dry and non-sticky.
- Add the salt cautiously in filling because the dough also has some amount of salt.
- Do not press the kachori too hard while shaping else the filling will start oozing out making holes in the outer cover.
- Always fry kachori over low heat. If you fry Kachori over high heat, it will become dark brown from the outside but uncooked from the inside.
- Do not flip kachori again and again while frying.
- Matar Kachori remains fresh at room temperature for 1 - 2 days. Store them in an air-tight container.
Nutrition
Papdi is the savory Indian crackers. It is the key component to make a variety of Chaat dishes like dahi papdi chaat, Bhalla papdi chaat, or bhel puri. This is a tried and tested papdi recipe followed in my family for generations. Be sure to watch the video!
Homemade Papdi
If you love Indian Chaat, then a jar full of homemade papdi is a must-have pantry essential.
Green Pudina Chutney , crisp papdi, sweet tamarind sauce, Chaat masala, and roasted cumin powder are the few quintessential toppings for any Indian Chaat.
And you will be surprised to know that making papdi at home from scratch is a straightforward process. You need only 5 ingredients to make these vegan Indian crackers. So let’s dive into the papdi recipe!
How To Make
Step 1) In a large bowl, combine flour with semolina. Add salt and ajwain. Mix nicely. Add oil into the flour.
Step 1
Step 2
Step 2) Rub oil and flour between fingers to get the breadcrumb-like consistency. Using a tablespoon of water at a time, bind firm dough.
Step 3
Step 4
Step 3) Cover the dough with a moist cloth and allow to rest for 10 minutes. Grease a rolling pin with a teaspoon of oil. Divide the dough into 4 equal parts. Roll out each dough ball into a large sheet similar to chapati.
Step 5
Step 6
Step 4) Prick the papdi using a fork/toothpick to avoid puffing up while deep frying. Using a round cookie cutter, cut rounds of equal size from the rolled dough sheet.
Step 7
Step 8
Step 5) Heat oil in a frying pan over medium-high flame. Slide the crackers in small batches into the hot oil. Fry until lightly golden on both sides. Reduce the heat if papdi starts burning or turning brown very fast. Flip them to the other side for even cooking.
Step 9
Step 10
My Tried & True Tips
Papdi Dough: Do not add too much oil to the dough. Else, papdi will become flaky and not crisp.
For binding the dough, do not add too much water. We need a firm dough. Once the dough comes together, knead it for 5 – 10 minutes to make it pliable. The dough should be firm and smooth to touch.
Shaping Papdi: Do not roll out the dough sheet too thick. A papdi has a thickness similar to a chapati. It is a crisp and thin cracker.
Don’t forget to prick the papdi before frying using a knife or fork. This will ensure that they don’t puff up like golgappa or pain puri while frying.
Frying Papdi: Always deep-fry papdi over medium-high heat. So they are evenly cooked and do not get burnt.
Storing Papdi: Before storing papdi in a container, make sure to cool them completely at room temperature for 1 – 2 hours. After frying, I let them sit in a metal colander.
Homemade Papdi
Serving Suggestion
A papdi is used as a topping for various Indian Chaat dishes. But one of my favorites is the Dahi Papdi Chaat . The crisp papdi layered with sweet curd, chutney, sev, and spices.
Here are a few other ways to serve papdi
Option 1) Mix hung curd, chopped coriander, mint, and spring onion greens along with salt and pepper. Whisk nicely. The topping should be of thick consistency. Dress papdi with this continental topping.
Option 2) Crush 5 – 6 papdi in a bowl, add fried noodles, tomato sauce, Schezwan sauce, and chopped green onion. Mix nicely, and here is your Chinese Papadi Chaat ready. Or you can add crushed papdi in Chinese Bhel as well.
Watch Papdi Recipe Video
How To Store Papdi
Homemade Papdi is stored at room temperature in an airtight container. No need to keep it in the fridge. But make sure before storing papdi is not warm to touch. It should cool down completely.
For traveling, you can carry papdi in a ziplock bag.
More Indian Chaat Recipes
- Bread Basket Chaat
- Aloo Tikki Chaat
- Moong Dal Chaat
- Dahi Bhalla Chaat
- Matar Kachori
- Lobia Chaat
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 2 Cup all-purpose flour (maida)
- ▢ ¼ Cup semolina (suji/rava)
- ▢ 2 tablespoon refined oil
- ▢ 1 teaspoon ajwain (carom seeds)
- ▢ Salt to taste
- ▢ ⅓ Cup water
- ▢ 3 Cup refined oil, for deep frying
Instructions
Prepare Dough:
- In a large bowl sift flour with semolina. Add salt and ajwain. Mix nicely.
- Add oil into the flour. Rub oil and flour between fingers to get the breadcrumb-like consistency.
- Using a tablespoon of water at a time bind firm dough. the dough should be firm to tough. Hence, do not add all the water at a time. Knead the dough for 5 – 10 minutes.
- Cover the dough with a moist piece of cloth and allow to rest for 10 minutes.
Prepare Papdi:
- Grease a rolling pin with a teaspoon of oil.
- Divide the dough into 4 equal parts. Roll out each dough ball into a large sheet similar to chapati.
- Using a round cookie cutter cut rounds of equal size from the rolled dough sheet.
- Prick the papdi using a fork/toothpick to avoid puffing up while deep frying.
- Similarly, shape all the papdi and arrange in a large plate or baking tray.
Deep-Fry Papdi:
- Heat oil in a frying pan over medium-high flame.
- Slide the papdi in small batches into the hot oil. Fry until light golden in color on both sides. Reduce the heat if papdi start burning or turning brown very fast. Flip them to the other side for even cooking.
- Transfer to a large metal sieve or a plate lined with a paper towel. Allow cooling completely at room temperature before storing.
- Once cooled, store papdi in an airtight container at room temperature. It stays fresh for more than a month.
- Serve papdi as Dahi Papdi Chaat.
Recipe Notes:
- Do not add too much oil or water to the dough. Else, papdi will not become flaky crisp.
- A papdi has a thickness similar to a chapati. It is a crisp and thin cracker.
- Don’t forget to prick the papdi before frying using a knife or fork.
- Always deep-fry papdi over medium-high heat. So they are evenly cooked and do not get burnt.
Nutrition
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